Jumbo Shrimp Flamed With Pernod On A Bed Of Fennel And Tomato Recipes

JUMBO SHRIMP FLAMED WITH PERNOD

Steps:

• Wash the vegetables and basil leaves thoroughly. Make a crosswise incision on the top of each tomato then place the tomatoes in a pan of boiling water for one minute. Drain the tomatoes and cool them in a big bowl of cold water to stop them from cooking further. Peel the skin and dispose of the seeds. Cut the flesh of the tomatoes into small cubes. The fennel Cut off the green stems and external leaves then chunk out the hard part from the central core of the fennel for use. Prepare in small dices. Pour 1 tablespoon of olive oil in a non-stick frying pan, cook the fennel for 10 minutes, and then add the tomatoes and crushed garlic. Let it cook for 5 more minutes before adding salt and pepper to taste. The shrimp Remove shell and de-vain shrimp. Rinse and dry with paper towel. Warm one tablespoon of olive oil in a frying pan and cook the shrimp until they are a light golden color, for 2 minutes on each side. Add 4 tablespoons of Pernod, warm the dish, and then flame it. Add salt and pepper to taste. Presentation: Place a jumbo shrimp on a bed of vegetables and decorate with sliced basil leaves. Note: Pernod blends perfectly with Mediterranean ingredients and accentuates the anise flavors of the fennel used for this dish.

FENNEL & GARLIC SHRIMP

Steps:

• Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
• Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they¿re pink and just cooked through.
• Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.

SHRIMP IN PERNOD CREAM SAUCE

Steps:

• Melt the butter in a skillet, add the peppercorns and sauté for about 1 minute.
• Add the shrimp and cook 1 to 1 1/2 minutes on each side or until they are just pink.
• Pour over the Pernod and flame. Add chives and cream and heat just to simmer. Serve immediately with lots of crusty bread to mop up the sauce!

SHRIMP WITH TOMATOES, FENNEL AND OREGANO

Steps:

• Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onion, fennel and red pepper. Sauté until vegetables are tender, about 6 minutes. Add tomatoes and oregano. Season with salt and pepper. Reduce heat to low and cook 5 minutes. Transfer to bowl. (Can be prepared 4 hours ahead. Cover and chill.)
• Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and cook until just pink and opaque, about 3 minutes. Add vegetables and heat through. Stir in cheese. Season to taste with lemon juice, salt and pepper. Serve over orzo.

SHRIMP AND FENNEL IN A TANGY CITRUS SAUCE

Steps:

• Heat oil in a pan over medium heat. Add fennel, onion, and garlic to the hot oil and stir-fry until vegetables start to soften, 3 to 5 minutes. Add shrimp and red pepper flakes and cook until shrimp start to turn pink, about 2 minutes. Add teriyaki sauce, ponzu sauce, and lime juice; cook until shrimp are bright pink on the outside and the meat is opaque, 1 to 2 more minutes.
• Season with salt and pepper and serve.

JUMBO SHRIMP FLAMED WITH PERNOD ON A BED OF FENNEL AND TOMATO

Steps:

• Preparation time: 20 minutes.
• Cooking time: 20 minutes.
• Utensils: Cutting board, knife, pan, non-stick frying pan, spoons, big bowl, scissors, garlic press.
• Preparation:.
• Wash the vegetables and basil leaves thoroughly. Make a crosswise incision on the top of each tomato then place the tomatoes in a pan of boiling water for one minute.
• Drain the tomatoes and cool them in a big bowl of cold water to stop them from cooking further. Peel the skin and dispose of the seeds. Cut the flesh of the tomatoes into small cubes.
• The fennel.
• Cut off the green stems and external leaves then chunk out the hard part from the central core of the fennel for use. Prepare in small dices. Pour 1 tablespoon of olive oil in a non-stick frying pan, cook the fennel for 10 minutes, and then add the tomatoes and crushed garlic. Let it cook for 5 more minutes before adding salt and pepper to taste.
• The shrimp.
• Remove shell and de-vain shrimp. Rinse and dry with paper towel.
• Warm one tablespoon of olive oil in a frying pan and cook the shrimp until they are a light golden color, for 2 minutes on each side. Add 4 tablespoons of Pernod, warm the dish, and then flame it. Add salt and pepper to taste.
• Presentation:.
• Place a jumbo shrimp on a bed of vegetables and decorate with sliced basil leaves.
• Note:.
• Pernod blends perfectly with Mediterranean ingredients and accentuates the anise flavors of the fennel used for this dish.